Chocolate Spartak Cake

5 from 19 votes
Servings: 8 -10
Prep Time: 50 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 10 minutes
Chocolate Spartak Cake: chocolate-y, 9-layer cake, filled with sour cream frosting, topped with chocolate ganache and decorated with buttercream flowers! A family chocolate favorite!





  • 2 cups mini chocolate chips I use Nestle brand
  • 1 1/2 cups heavy cream
  • 8 oz 2 sticks unsalted butter (softened)
  • 4 cups powdered sugar – sifted


  1. In a small bowl, combine and whisk 2 eggs and 1/2 cup sugar to break the eggs a bit. In a large bowl, combine and whisk 1/2 cup cocoa powder and remaining 1/2 cup sugar. To the bowl with cocoa, add the egg mixture, 4 tbsps unsalted butter, 2 tbsps honey and 1/3 cup milk.
  2. Make a water bath, by bringing a large pot with water to a boil and reduce heat to medium. Place a bowl with mixture over the steam (make sure the bowl doesn’t touch the water) and keep stirring for about 10-15 minutes until the butter and the sugar are melted, all ingredients are incorporated and the mixture becomes hot. (I put a tip of my index finger into the mixture to test). Add 1 tsp baking soda and keep stirring for about 2 minutes until the batter turns foamy and slightly rises. Remove from heat, and immediately sift the flour, or add cup at a time if sifted ahead of time. (Do not let the dough cool or you will ruin the dough; use spatula to fold in flour into hot batter, then transfer the dough to a floured surface to finish incorporating the flour into dough). I do about 2 3/4 cups flour, by adding cup a time and use remaining when rolling out the layers. Preheat the oven to a 360°F.
  3. Divide the dough into 8 similar to equal pieces. Sprinkle some flour when needed and roll out first dough piece to a very thin layer (about 2-3 mm thick) to cover a 9” form. Place the base of the springform pan over the rolled piece and cut out a circle, going around the form with a sharp knife. Transfer the cut out circle to a lightly oiled springform base, and bake for 8 minutes. (Meanwhile, roll out second piece and place onto same sized form, or wait until the hot form slightly cools off before placing next piece). As soon as the layer is finished baking, turn it upside down onto a tray. Remove the form with help of oven mitts and leave the layer upside down for 4-5 minutes (this will keep the layer bump-free and keep it flat). Turn it back to correct side, and stack cooled layers with parchment paper in between until ready to frost. Repeat this process until you’ve baked all layers. NOTE: do NOT throw away those edges! Form a ball from them, roll out and you will end up with 9th or even 10th layer, that could make your cake higher or use the extra layers to crumble and decorate the cake if you don't want to cover in chocolate ganache. Cake layers will harden once cooled, but will be moist once frosted.
  4. MAKE THE FROSTING: Using an electric mixer, beat 16 oz sour cream, 8 oz cool whip, 1/2 cup sugar and 1/2 tsp vanilla extract for 10 mins on high until frosting is thick and firm. Refrigerate until ready to use, but not for prolonged time or the cream might become slightly runny. Cut out a cake diameter carton circle. Wrap foil around carton. Spread a teaspoon of frosting onto foil before you place a first cake layer – this will keep the cake from sliding off the carton. Place about 3-4 tbsps frosting between each cake layer and spread evenly (make sure to get edges). (**If you're going to cover the cake in chocolate, do not frost the last layer - chocolate will be on top). Frost sides as well with any remaining sour cream frosting. Leave the cake at room temperature for 2 hours so that the cake layers become moist. After 2 hours, insert a toothpick in the middle of the cake and then into a layer from a side. If the toothpick goes in easily, refrigerate the cake until ready to decorate. Do not keep the cake more than 4 hours at room temperature.
  5. MAKE THE GANACHE: Place 2 cups mini chocolate chips into a medium bowl. Microwave 1 1/2 cups heavy cream for about 2 minutes until it’s hot and steamy, but not boiling. Meanwhile transfer the cake to a cooling rack from turning table with help of 2 large knives (make sure the knives hold the cake before you completely lift it up). Pour the heavy cream over the chocolate chips and keep whisking until all chocolate chips had melted. As soon as ganache slightly cools, start pouring over the cake – GO SLOW, starting from the top – pour, spread with a knife and slowly keep pouring on the edges going right and left to cover all the area. Don’t pour too much and don't go fast or you’ll run out of ganache. **making more ganache to finish the sides will make overlaps on the cake sides and the cake won’t look nice. Let the cake stand for 5 minutes on cooling rack and then gently, using large knives, transfer to a cake stand.
  6. MAKE THE BUTTERCREAM:In a medium bowl, beat 2 sticks unsalted softened butter for about 1 minute. Add 4 cups sifted powdered sugar (1 cup at a time), until all mixed in. Use this buttercream to make roses or any flower or design you like. Pipe onto little parchment paper squares, place onto stainless steel tray and freeze for 5-10 minutes. (The stainless steel tray makes it freeze a lot faster). Transfer flowers to a cake and decorate to your liking. I added a bit of cocoa powder for the brown leaves. Refrigerate cake until ready to serve. This cake is good up to 5 days in the fridge. Smachnogo! (meaning: bon appetite in Ukrainian!!)